holiday - Wine Enthusiast Magazine

CHRISTMAS
Recipe courtesy the Frescobaldi family, of Marchesi de’
Frescobaldi, frescobaldi.it
1 beef rib, approximately 5 pounds
Salt and pepper, to taste
1 large onion, chopped
2 celery stalks, chopped
2 small carrots, cut into ¼-inch cubes
3 tablespoons olive oil
½ (750-ml) bottle red wine (the family
recommends Marchesi de’ Frescobaldi
Nipozzano Riserva)
2 cups tomato purée
1 tablespoon tomato paste
3 tablespoon flour
Season the beef with salt and pepper, and place it
in a large roasting pan set over medium heat. Braise
HOLIDAY
ENTERTAINING
2012
A TUSCAN-STYLE CHRISTMAS
Sparkling sunbursts from overhead icicle lights spread a golden glow throughout the
chilly pedestrian alleys that lead to Piazza della Signoria in Florence, Italy. Shoppers
crisscross the stone square and elaborate nativity scenes are featured in the window
dressings. The mood is set: It’s Christmas in Tuscany. But wherever it is you’re celebrating
this season, adopt the Tuscan traditions of elegance, finesse and understated celebrations
spent around the dining room table. —MONICA LARNER
BRASATO NATALIZIO AL NIPOZZANO
(RED WINE RIB ROAST)
MONTE BIANCO
Recipe courtesy the Antinori family, of Marchesi
Antinori, antinori.it
1½ pounds fresh chestnuts, peeled
2 cups of milk
2
/3 cups sugar
Pinch of salt
1 tablespoon bitter chocolate powder
1 tablespoon vanilla extract
1½ ounces rum
2 cups fresh whipping cream
2 tablespoons confectioners’ sugar
1 tablespoon bitter chocolate powder
2 tablespoons bitter chocolate, in chips or
small cubes
½ cup marrons glacé, cubed
the meat, turning it over to brown on all sides. In
another pan, sauté the onion, celery and carrots in
olive oil until soft. When the vegetables are soft,
add them to the roast beef pan, pour in the wine,
and lower the heat. Add the tomato purée and tomato
paste to the pan, stirring the ingredients to
form a sauce. Cover the roasting pan and slow cook
for two hours. To prevent the meat and sauce from
drying out, add a few tablespoons of water if necessary.
When the meat is very tender, after about 2½ hours,
remove and set aside, keeping the sauce in the pan
covered. In another saucepan set over low heat,
stir together the flour and 3 tablespoons of water.
When heated, add the mixture to the saucepan.
Mix well to produce a thick gravy. Slice the beef
and pour the gravy on top before serving. Serves 4.
Using a knife, cut an X into the outer shell of each
chestnut, then let them boil in hot water for 10
minutes. Remove the chestnuts, and peel off and
discard the outer shells. Place the chestnuts in a
pot, add the milk, sugar and salt, and let cook for
20 minutes. Mash the mixture into a paste. Add the
chocolate powder, vanilla extract and rum, and mix
until a dough is formed. Refrigerate for 2 hours.
Run the dough through a pasta machine turned to
the setting used to create spaghetti. Place a small
pile of the chestnut spaghetti on a serving platter,
and cover the sides of the spaghetti with the
whipped cream. Sprinkle with the confectioners’
sugar, chocolate powder, chocolate chips and marrons
glacé. Serves 4.
9
PHOTO BY BRUNO BRUCHI